Mexican chop with paprika salsa

Preheat the oven grill. Mix 2 tablespoons of oil with the Mexican herbs and rub the pork chops with it.

Place the peppers on a baking sheet under the grill and roast them for 8-10 minutes until the skin gets dark spots. Turn them occasionally.

Place the peppers in a bowl, cover and let rest for about 5 minutes. Remove the peppers when they have cooled down and remove the seeds and seeds.

Chop the pieces of pepper, the green pepper, the coriander and the cumin briefly in a food processor or by hand.

Add the rest of the olive oil and lemon juice. Season with salt and set aside.

Heat a grill or frying pan and toast the pork chops 3-4 minutes per side.

Scoop the pepper mixture on top and garnish with coriander and possibly some green pepper. Delicious with kidney beans and tortilla chips.